Savory Honey & Paprika Chicken
Yields: 4-6 servings Prep Time: 10 minutes Total Time: 2 hours (includes marinating time)
The spices in this dish are reminiscent of a mild curry chicken with such spices as turmeric, cumin and paprika, in a savory sauce. Loaded with antioxidants and mild enough for the kiddos, this is an easy dish that brings a bit of a global fare to the table!
2 chicken breasts (about 1-1.5 pounds)
3 T. olive oil
1 T. fresh lemon juice
4 t. honey
1/4 t. ground turmeric
1/2 t. ground cumin
1/2 t. smoked ground paprika
1 t. salt
1 large (or 2 small) clove garlic (finely minced)
1. Cut chicken in large chunks, about half a palm size, and place in baking dish.
2. Combine olive oil, lemon juice, honey, turmeric, cumin, paprika, salt and garlic in a bowl and whisk together. Pour over chicken and cover completely with the marinade. Cover and refrigerate at least one hour.
3. Preheat oven to 400 degrees Fahrenheit. Remove chicken from refrigerator, take off cover and bake for 25-30 minutes until thoroughly cooked. Serve with rice and fresh tomatoes.
I love to travel. I have a subscription to Travel & Leisure purely to read about locations I will one day visit. And I believe it is so important to show the world to our children. With that being said, we don’t often leave the state. So, we try to bring the world home.
When I was little, my parents would have a cultural theme night one night a week (or maybe a month, my memory is fuzzy). What I do remember is how cool it was to learn about different cultures. My dad traveled a lot for work, and would bring back souvenirs, including food from whatever country he just visited. We even had a Japanese exchange student who would cook authentic meals from her country.
Anyway, my point is, we can learn a lot through food. Things have been busy lately. Dinner has been less than inspirational, so I was driven to bring a little spice (mild in nature) to the table. My mom has talked about her Chicken Shawarma recipe many times, so I was to make a kid-friendly spin off with similar spices.
We had a few hesitant kiddos, but overall this was a success. I like to add just a dash of turmeric to our white rice (yes, white not brown…that is for another time) when cooking, and it turns it a beautiful shade of yellow. Also, I add butter instead of olive oil when cooking the rice. It just seems to perfectly round out the dish. So, for now, until our travelers are out of diapers, we will explore the world through our kitchen table.